Cream colored ponies and crisp apple strudels…I’ve never given much consideration to cream
colored ponies. But strudels are a different story. Especially after spending
time in the narrow brick lined corridors that make up Vienna’s city center.

Strudel is everywhere in that part of the
world. From Hungary to Slovakia and Germany, this pulled-dough pastry can be
found, filled with everything from apples to curded cheese, poppy seeds and
cherries. I came home from that trip (happily) five pounds heavier and ready to
govern a strudel super-pack.

This weekend, the weather changed. And my heart
leaped like it has since I was a little girl. Because autumn, as it is for many
of us, is my favorite season. It is, perhaps, what deep down I hope heaven will
be like; knitted scarves, the babbled tones of game-day football commentators
coming from the TV in the next room over, copious amounts of apple cider in
pottery mugs, apple picking, bowls of chili, picnics on quilts (I argue that
picnics are meant for fall, not summer), boots caked in mud and leaves after a
strenuous hike, and…of course…baking.

There are more than a few strudel tutorials
floating around cyberspace and sitting on library bookshelves. I did my
research, jotted notes from Google translated websites, and landed on the
recipe below. A blend of three strudel variations that seemed to need some
overlapping on each other.

Don’t be intimidated by what you are about to
see. It’s harmless. Enjoyable, in fact.

It’s definitely doable by your lonesome, but
it’s more fun with someone else. I happen to have a dashing 12 year old chef as
a son…lucky me.

1 stick melted butter

Apple Filling:

1. Melt the butter in over
low heat until melted through

2. For the pulling of the dough, you need a large table. Spread a
clean tablecloth over the table or kitchen island. Flour the cloth (lightly) and
turn the dough from the bowl in which it was resting, out onto the
center. With a floured rolling pin roll it out long and narrow, as much
as possible. This should be easy to do and the dough should be soft and supple.
Brush the dough evenly with melted butter.

3. Now it is time to begin stretching and pulling the dough. Lift and
stretch the dough to about double its size. This takes time. No need to rush it
– try treating it as an active meditation time.

4. The dough should be thin enough to read a page through.

5. Lift and stretch the dough (including the middle) until it hangs
over all the sides. When finished stretching, remove the thickened edge by rolling it
on a hand as it is torn off.

6. Brush the dough evenly with melted butter.

7. On one end of the long edge (about 6-10 inches from the edge),
sprinkle with the bread crumbs, then mix the sugar, apples, raisins (if using) and
cinnamon in a bowl and pile it, as shown, on your stretched dough.

8. Fold the dough over by
lifting the cloth and quickly flipping the dough over onto itself. Roll
up the dough by grabbing the cloth on both ends of the filled side and
lifting it so that the strudel rolls gently.

9. Lift the roll in an S shape
into a buttered pan (I buttered parchment paper). 10. Brush the strudel with
melted butter. Bake in a pre-heated 400F oven for about 10 minutes, then lower
temperature to 350F. Bake until light brown for approximately another 25-35
minutes.

10. Let the strudel cool a bit
before cutting it into pieces. Best served when still warm from the oven. Can
be frozen and reheated.

I have a sweet tooth. It's a manageable one (most days). Usually just a nibble of something sugary at the tail end of a meal is good enough, with no need for secret candy drawers in the studio or late night ice cream binges (although I have considered taking up that practice).

At any rate, I think dessert is a treat we should enjoy regularly. Daily, in fact.

And there went any future I may have had as a nutritionist....

I bought a big heaping pile of plums not too long ago. Some were put in lunch boxes (not sure if they were eaten by the three little bears...I prefer they just not tell me as I also believe ignorance is bliss.) Some were quartered and put on the charcuterie board Mike and I like to construct a couple of times a week (pre-dinner snacks aren't just for kids) and the rest were sitting in a bowl on the butcher block counter - gathering a small contingent of fruit flies.

With a mid-day break at the studio, the usual itch to bake and a fruit fly issue beginning to unfold (there were only like 2 of them...my tolerance is low), I crafted this little diddy. Its actually healthy, which wasn't necessarily my goal. But its so, so, so doable to make healthy desserts that actually taste spectacular, that I find myself doing it without intention.

A word of caution... there may be ingredients listed here that you don't already have. And it may deter you and you will think I'm daft for asking you to consider buying these things for a plum crumble. But before you discount it, let me say that if you don't already have these ingredients, you should consider having them. They are pantry staples for both savory and sweet good-for-you cooking. Most (all) of this should be easy to find. I'll put in notation where I bought stuff and hopefully you have one close. xo

Also another note: This recipe is for a small batch. You can up the quantities for a larger portion. You also don't have to use the ramekins I'm using (pictured). This recipe, as are most of the recipes I develop, are super flexible. I prefer to give common sense instructions that can be manipulated and customized.

*Coconut sugar retains quite a bit more nutrients than refined sugar. Stuff like iron, zinc, calcium and potassium and has a lower glycemic index than regular sugar. I buy mine at Trader Joes.

Plum Crumble with Vanilla Coconut "Cream"

4-5 small, ripe plums3T coconut sugar(you could substitute honey, agave, Splenda. You can also add more sweetener if the plums are sour or under ripe. Adjust levels to your taste preferences (I like my fruit desserts a bit tart.)
Cut the plums into bite sized chunks. I like some variation in sizing of mine so I tend to have some larger bits and some smaller ones. Mix with the coconut sugar and set aside.1 Cup Old Fashioned Oats1 Cup Almonds(preferably raw)1/4 Cup Coconut Manna(essentially coconut butter. Could also substitute with a good quality coconut oil or even olive oil. Coconut Manna can be found at most health food stores or on Amazon.)
Pulse the almonds in a food processor, a blender or go to town with a sharp knife on a cutting board. Get the almonds to a coarse chop and add the oats, continuing to pulse/chop until you get a good looking 'crumb' for the crumble. The coconut manna is a bit like a hard butter. So it needs to be worked in with you fingertips to make a nice crumb topping for your plums. If you don't have/don't want to get coconut manna (butter), then opt for a binder like olive oil. Taste the crumble and see if you might want to add a bit of the coconut sugar to it. I like to sprinkle a bit of salt into mine. Key here is taste, taste, taste. Let your taste buds help you become a chef!

Divide the plums into small ramekins or any sort of baking dish (ceramic or glass is ideal). Sprinkle the crumb topping over the plums. At this point, you can bake. Or you can wrap your little plum crumble in some saran wrap and store it for a later time. Waiting a few hours gives your plums even more time to soften and sweeten, but obviously, instant gratification is pretty remarkable too.

Baking time is going to range between 35-45 minutes at a temperature of 375 degrees. Keep an eye on it and if you get to the 45 minutes mark and want to see some more browning and bubbling on your crisp...then keep it going a bit longer.

Vanilla Coconut "Cream"

1 Can Coconut Milk1 Vanilla bean pod(or 1 T vanilla extract)4 T Coconut Sugar1 T Cornstarch mixed to a slurry in water
Simmer the coconut milk in a small saucepan until it begins to simmer. Add the coconut sugar and then the cornstarch slurry and whisk to fully incorporate into the coconut milk. Continue to simmer/gently boil the coconut milk until it thickens. If its not thick enough for your liking as a cream sauce, make another small batch of cornstarch slurry and add, simmer, wait, assess. Once the 'cream' is looking lusciously pourable, turn off the heat and add the vanilla. Taste. Thoughts? More sweet? More vanilla? A hit of salt? Again, this is your dessert - so make your tastebuds sing.

When the crumble is browned and the cream is thickened, its time to get those two married on a plate. Both components do really well in the fridge and devoured over the course of a few days afterwards.